RESERVATION
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RU
EN
RU
RESERVATION
BANQUET MENU
3300 R for person
Output per 1 person 950 gr + drinks
  • COLD STARTES
    • Baltic herring with boiled chateau potatoes and pickled red onions
    • Chef-poached trout with green apple puree
    • A plate of homemade pickles
    • Two kinds of lard
    • Chicken liver pate with port wine jelly
  • SALADS
    • Stolichny” salad with chicken
    • Warm salad with chicken liver in oyster sauce
    • Atlantic herring under fur coat (classic recipe) with pike caviar
  • HOT DISH
    • Chicken in Asian sauce with jasmine rice.
    • (Chicken fillet, aromatic jasmine rice, Asian sauce)
    • Ladoga Sudak with vegetables
    • (Pikeperch fillet fried or steamed with garnish of celery, paprika, green peas stewed in cream)
    • Ratatouille
  • BREAD
    • Breadbasket with mixed butter
  • DRINKS
    • Homemade berry morsels
    • Homemade lemonade
4200 R for person
Output per 1 person 1050 gr + drinks
  • COLD STARTES
    • Cheese plate (dor bleu, parmesan, camembert, grapes)
    • Black pears in sour cream
    • Chicken liver pate with port wine jelly
    • “Chef-salted” trout with green apple puree.
    • A plate of homemade pickles
  • SALADS
    • Warm salad with lamb riyet and almond urbeche
    • Greek salad
    • Salad “Royal Olivier” with shrimps
  • HOT DISH
    • Duck breast with quinoa and smoked pear
    • Pork ribs with potatoes (pork ribs in BBQ sauce, potato wedges, braised cabbage).
    • Fried eggplants in Asian sauce
    • Ladoga Sudak with vegetables (Fried or steamed sudak fillet with garnish of celery, carrots, green peas stewed in cream)
  • BREAD
    • Breadbasket with mixed butter
  • DRINKS
    • Homemade berry morsels
    • Homemade lemonade
    • Fruit water
6200 R for person
Output per 1 person 1425 gr + drinks
  • COLD STARTES
    • Black pears in sour cream
    • Duck leg pate with truffle oil
    • Chef-salted trout with green apple puree.
    • A plate of homemade pickles
    • Lard with borodino bread
    • Cheese plate (dor bleu, parmesan, camembert, grapes)
    • Red caviar with thin pancakes
  • SALADS
    • Greek salad
    • Salad “Olivier royal-style” with shrimps
    • Warm salad with lamb riyet and almond urbech
    • Atlantic herring under fur coat (classic recipe) with pike caviar
  • HOT DISH
    • Filet mignon with honey celery puree (Beef loin suvid, demiglace sauce, celery puree, blueberries)
    • Murmansk halibut with spinach and porcini mushrooms (tender fillet and spinach stewed with onions and wine)
    • Cabbage triplet (Broccoli, Brussels and cauliflower cutlets roasted in sunflower seeds. The dish is served with fresh cucumber, paprika, seaweed and sauce)
    • Duck breast with quinoa and smoked pear
  • BREAD
    • Breadbasket with mixed butter
  • DRINKS
    • Homemade berry morsels
    • Homemade lemonade
    • Fruit water
CONTACTS
Russia, 190000, St. Petersburg,
Moika Embankment, 82.
+7 (812) 315-16-75
+7 (812) 946-51-73
+7 (921) 946-51-73
idiot-spb@mail.ru
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